What chemical compound is present in approximately 30% lower concentration in Torpedo Onions compared to standard yellow onions, directly causing reduced pungency and the associated tearing effect?
Answer
Allyl propyl disulfide
Allyl propyl disulfide is the specific organosulfur compound directly responsible for the pungent taste and the tearing sensation commonly experienced when handling standard onions. Agricultural research referenced in the profile indicates that Torpedo Onions possess approximately 30% less of this specific chemical compared to standard yellow onions. This chemical deficit is the fundamental reason why the Torpedo Onion is characterized by its distinctly mild and subtle flavor profile, making it suitable for raw consumption where high pungency would be undesirable. The reduction in this compound dictates the overall sensory experience and culinary application of this specific allium variety.
Related Questions
What chemical compound is present in approximately 30% lower concentration in Torpedo Onions compared to standard yellow onions, directly causing reduced pungency and the associated tearing effect?What is the scientific designation noted for the Torpedo Onion variety, *Allium cepa var. aggregatum*?Due to its higher moisture content compared to hard, long-storing varieties, how should Torpedo Onions be stored, and for approximately how long?Which flavonoid acts as a strong anti-inflammatory agent and is associated with helping to reduce high blood pressure, forming a primary component of the onion's cardiovascular protective effect?What specific prebiotic fibers, listed as contributing to gut wellness, are onions rich in, which gut bacteria break down to produce Short-Chain Fatty Acids (SCFAs)?What specific storage advice is given regarding the orientation of Torpedo Onions to prevent moisture pooling at the delicate pointed end?What key micronutrients, essential for immune response, collagen production, and iron absorption, are frequently highlighted as being present in onions?Which beneficial compounds, linked to cholesterol regulation, can see their levels reduced by as much as 32% in onions if they are extensively cooked?What is the estimated caloric content for one medium onion, and what core element, essential for bone tissue and connective structures, is also noted as being present?Which specific type of flavonoid, found abundantly in red and purple varieties (potentially applying to certain Torpedo strains), is associated with a reduced risk of heart disease and associated mortality?To maximize the intake of volatile, beneficial compounds like sulfur compounds and antioxidants, what daily intake level is suggested for maximizing antioxidant benefits, and what quality of the Torpedo Onion makes this intake more palatable?